Being a Gujarati, Mitul hates Dal Dhokli! It is one of the best Gujarati inventions! And being a Maharashtra, I can’t stand the smell of fish! And I don’t hear the end of that. So today, finally we decided to reach a mid-ground, and I could make the most delicious and tasty dal dhokli for me, and Tuna Patties and a side salad for Mitul. Hence, both of us were super happy to feast on our individual favorite foods! Mitul has a lot of Goan colleagues, who keep making amazing (according to him) fish curries, fries, patties and more. As soon as he found out I was craving for Dal Dhokli, the first and instant request for his dinner was tuna patties! Mitul is amazing at guessing the ingredients in any dish and from his guesswork of what all his Goan colleagues add to the patties, I have tried to whip up this recipe. I still have to get a verdict on it. But as soon as I do, I will definitely post it here. Now, as of me, I am not a big fan of Gujarati Dal Dhokli, instead the Maharashtrian version that my mom would always make, that I can live on! Here’s the version of her Dal Dhokli recipe. It is definitely a must try! Happy Cooking!

In a large bowl, place the tuna and add the chopped mint leaves, coriander leaves, green chilies and onions.

Then add all the masalas ; coriander powder, cumin powder, amchur powder and garam masala to the bowl.

Adjust the salt. Add one egg white and mix all the ingredients well with either a fork or preferably your hand. They need to be blended and mixed together really well, to reduce the tuna flakes to a smaller size, or else the patties would crumble or disintegrate while cooking.

Line a big plate with cling wrap / foil so that the patties don’t stick to the plate. If you have a patty mould, use that, or just with your hands you can shape them. While shaping them, make sure you press down enough to make it form a compact shape. If using the patty mould, make sure you press down with a spoon to ensure that the patty doesn’t become and stay loose. If you plan to make them right away, then its not a problem, but if you plan to make them after a while, then make sure you refrigerate the patties, as they would give out water, otherwise.

When you want to fry the patties, in another large plate, take ½ a cup of fine semolina. Keep the patties in one hand and sprinkle the semolina on them, turn them over and sprinkle the semolina on the other side too. It is preferable to coat them this way, to prevent them from breaking apart, in case the tuna flakes are still too big.

Once the patties are covered with semolina, place them on the pan, especially on some curry leaves. Fry on both sides till they become golden brown and crispy.